Lobster Copacabana


"You can't make this year-round because the rockmelon has to be really perfect. Don't forget to paint the inside of the rockmelon with the lime juice. It skews the flavour back into the savoury world, and the lime builds the relationship between the melon and the lobster. It's a delicious combination."

You'll need

6 perfect small rockmelon (about 1kg each) 6 cooked rock lobster tails (about 250gm each), removed from shells, sliced into medallions 1 lime, juice only   Thousand Island dressing 250 ml (1 cup) good-quality mayonnaise 2 tsp tomato sauce 1½ tsp HP sauce 1 tbsp lightly whipped pouring cream

Method

  • 01
  • For Thousand Island dressing, combine ingredients, season to taste and set aside.
  • 02
  • Trim ends of rockmelons so they sit flat. Score around the middle of each with a paring knife, then, following the marks, cut deep zig-zag incisions so that when the halves are separated they have perfectly crimped edges. Scoop out seeds (discard), brush inside each rockmelon half with lime juice and refrigerate until very well chilled (1-1½ hours). Divide lobster medallions among rockmelon halves, garnish with a dollop of Thousand Island dressing and serve.

At A Glance

  • Serves 12 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Featured in

Nov 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool